Skim-cheese manufacture



I Patented Mar. 30,- 19 26.

A UNITED. (STATES,

[I 1,573,820 PATENT former.

CLARENCE I. GEBE, OI BRODHEAD, WISCONSIN, ASSIGNOR TO K BAlFT CHEESECOM- PANY, OF CHICAGO, ILLINOIS; A CORPORATION OF ILLINOIS;

sxm cnaas'E uranurac'ruaii.

- No Drawing.

portion of the butter fat has been first removed I Such cheese beingmade fromsuch a relatively inexpensive material as skimmed milk costsmuch less to manufacture than full cream cheese, i. e., cheese made fromthe whole milk which contains its original butter fat content. Skimcheese, because of its.

relatively .low cost, may be purchased and consumed in relatively largequantities by the poorer classes who cannot afford to buy a full creamcheese. 'Also, because of the absenceof butter fat, skim cheese can bedistributed more successfully in tropical or On 'the other hand. themaking of skim milk cheese has heretofore presented some a process forproducing a skim cheese ofproblems whichare not encountered inmanufacturing a'full cream products [For example, great diflic'ulty hasbeen experienced in preventing the. cheese from blowing up or swellingduring the curing process. Also, when making skim milk cheese by some'ofthe old processes, it has required a very long time, usually about sixmonths, to effect the curing or ripening to the stage where the productis fit forconsumption v The principal objects of my invention are toprovide a process of makin g skim cheese where the danger of swelling orblowing up of the product while curing, is almost if not completelyeliminated, when ordinary care isus'ed; to provide a process ofmanufacture which will enable the curing to be' effected in a relativelyshort time; to provide improved flavor, body and palsitability and ofsuperior alimentary value, and in general, 'to provide an improvedrocess and product of the character referre to.

In describing my invention I will'take as an example, a specific processwhich I have successfully praetic'ed to a temperature of in making skimcheese a lication filed my 18, 19 25. ma /31,213. I

from milk produced in the neighborhood of Anti 0, Wisconsin, omittingsuch process dctai s as are well understood by persons skilledi'n theart of manufacturing American, 1. e. Cheddar cheese.

EmmnpZe.-After remo'vi rig the butter fat 3 from the whole milk asreceived from the farmer, this being efi'ected by means of an ordinaryseparato1\, I' then pasteurize the slum milk. Such. pasteurization maybe effected by the holding method, in which a temperature of about 144F. is maintained fora proximately thirty minutes, or it may be e ectedby the flash process at 165 'F..

The milk is then immediately cooled down and'preferab'ly 88 F.

To the cooled skim milk-I now 3 .to 4% of lactic acid starter and I thenadd sufiicient, rennet to complete coagulation in about twenty tothirtym-inutes, preferably not more than thirty minutes. The curd is.thenlcut or shredded into small chunks in the usual way these chunksordinarily measuring by by-l/ inches in dimen.--

slightly less than 90F.

I add from 'sion. The curd is then stirred carefully for abouttenminutes before beginnning' to draw the whey. All of the whey shouldbe drawn off or discharged within twenty minutes .fIOgI the timegofcutting or shredding the cur i 3 After drawing the whey, the curd? abouteight inches deepand as soon enough, is cut into blocks of .the usualdiinen-' sions, ordinarily about 10 by 15 by 8'inches. Then the blocksof curd arepiled and repiled in the usual manner. but. preferably notmore than twb blocks deep at'any time.

The re-pilingpr cheddaring process is con- 'tinued for about two hoursduring all of which time, the ,original temperature (of about 88 F.) ismaintained.- After the cheddaring step the curd is milledand then spreadevenly in the same vat. After such spreading it is covered with-aportion. of the .whey which was previously drawn off from the same curdand which after' drawing has been promptly cooled to a temperatureof 70F.

or less, preferably not more than 60 F. 1

Warm whey of high acidity is not desirable for this purpose as it has atendency to con-' tract the curd and prevent absorption. The.

milled curdthns-spread in the vat is allowed to standcovered with hewhey and soak ga piled, i i

'is' completed,

" press in the ordinary manner.

for about twenty minutes, during whiclntime it maybe stirred or rakedevery few minutes. At the end of twenty minutes the curd will haveabsorbed a large quantity of the cold whey and the remaining whey is y,then drained off.

After the cool whey has from the curd, the curd is salted in the usualway, using about one pound to one and onehalf pounds of salt for eachone thousand pounds of milk originally treated. Then the curd, which,because of itscontact with the cold whey has cooled considerably, iswarmed up to about 88 F. and put in the It is then cured in the ordinaryway.

. I find that according to my improved v process the curing-can beeffected in about "or otherwise lose its shape during the curing, and isa much more presentable product than cheese made under the old process.Also, because of the higher percentage of water, it is not s5 dry to thetasteas former skim cheese, and it has a much improved flavor-and body?Furthermore, because of the fact that it contains a relatively largepercentag'e'of milk sugar and milk salts, which were contained in thewhey which the curd absorbed during the process, the alimentary value ofthe product is relatively high.

The scope of my invention should be determined by reference to theappended claims, said claims to be construed as broadly as possible,consistent with the state of the art.

I claim as my invention:

1. The improvement in the art of making cheese from skim milk whichconsists in producing a curd", drawing off the whey,

working the curd after the whey haslbeen drawn, and then soaking thecurd in the whey which was drawn oil from the curd I in the same batch.

2. The improvement in the art of making producing a curd, drawing otl?the whey, working the curd after the-whey has been drawn, and thensoaking the curd in Whey which has been cooled after drawing;

3. The improvement in the art of-making cheese from skim milkwhichconsists in cobeen drained off agulating the skim milk at atemperature of slightly less than 90 F. thereby producing a curd,drawing ofi the whey, cutting up and cheddar-in the curd whilemaintaining said temperature, and then soaking said curd in whey whichhas been cooled substantially after drawing. 4. The improvement in theart of making cheese from skim milk which consists in coagulating skimmilk tol'form a curd therefrom, drawing off the whey, cutting and pileing thecurd, then spreading the card and then soaking the curd in wheyof the same batch which has bcen-cooledafter drawing. 5. The improvementin the art of making cheese of skim milk which-consists in 00- agulatingskim milk to produce and form .a curd. drawing off the whey, cuttingupand working thecurd after the whey has been drawn, and then soakingthe-curd in whey which has been cooled substantially after drawing,thereby causing the curd to absorb a substantial percentage of saidcooled whey, then drawing. off the whey and pressing and curing theresultantproduct. v

'6. The improvement in the art of making cheese of skim milk'whichconsists in coagulating skim milk at a temperature of substantially88 F.to produce and form a curd, drawmg off the whey, working the curd afterthe Whey has'been drawn, while maintaining substantially saidtemperature, then soaking the curd in whey which after drawing has beencooled to a temperature of 70 F. thereby causing the curd to absorb .asubstantial percentage of such cooled whey, then draining offthe-surplus .whey, pressing and curing.

' 7. The improvement in the art of making cheese of skim milk] whichconsists ,in 00-- agulating skim milk at a temperature of sub-,stantially 88 F. to produce and form a. curd, drawing ofii' the whey,working thecurd after-the whey has been drawn, while maintainingsubstantially said temperature, then soaking the curd in whey whichafter drawing has been cooled to a temperature sorb a substantialpercentage ofsuch cool Whey, then draining off the surplus whey, warmingthe curd to substantiallyits original temperature, pressing and curing.

CLARENCE MQGERE...

